Pat Wilson's Chicken and Fruit Salad with Ginger Dressing
This makes a lovely starter, main course, or part of a summer buffet
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Pat Wilson's Chicken and Fruit in Ginger Dressing
2 lb cold cooked chicken in bite sized chunks
In a large bowl, whisk together:
150 ml good mayo
150 g natural yoghurt
salt and fresh ground pepper
Finely chop two peices of stem ginger and add to the dressing with
30 ml of stem ginger syrup.
Stir in chicken pieces plus
225 g of small grapes
A bunch of spring onions
4 chopped stalks of celery
227 g drained can of pineapple slices cut into quarters
Chill until serving time.
Sprinkle with salted peanuts.
Enjoy!